A Post of Many Parts: You Win Some, You Lose Some

Sometimes, you just win at life:


This is an antelope stroganoff, made with puffball and canned antelope (YUM!).  It was awesome.  Dare I say, bordering on perfection.  

Then I decided to make mushroom wild-rice soup (the hub-dub’s fava-flav).




Sometimes you don’t even come close:


This is indeed supposed to be soup.  You win some, you lose some, and you cover some up with biscuit topping and hope nobody notices. 


Sadly, here ends the Post of Many Parts–the puffballs got a bit slimy so I tossed the rest.  I love mushrooms, but I won’t take any chances with these babies!


A Post of Many Parts: Part Two

In my last post, I was really excited to have gotten puffballs from my in-laws.  So I set out to make some pretty tasty mushroom stuff this week.  Know how much mushroom those wild rice burgers topped with mushrooms used up? Hardly any. 

But that’s ok–I can eat more meals with more mushrooms.  I can also take more photos:


I thought this one looked a bit like a skull.  In the spirit of Halloween, I helped it along a bit, got my Hamlet on, and started talking to my puff skull.


Today we’re making mushroom parmesan. 

If you are not lucky enough to have puffballs, just get some giant portobellos from the store.  They’ll do the trick. 

A NOTE ABOUT THE PUFFBALLS: I did not find this in my research, but the hub-dubs informed me that if you eat the skin, you could get irritation in the digestional region.  I have no idea what that might entail.  Of course he told me this while we were eating our unpeeled puffs, but we felt ok.  It takes all of two minutes to peel the skin off, so it’s easy if you don’t want to risk an upset tummy and whatever. 

Here’s what you’ll need:

Thickly sliced mushrooms

1/4 c. Italian bread crumbs

1/4 c. Panko crumbs

1/4 c. Grated parmesan cheese

1 egg plus a teaspoon of water

Spaghetti sauce

Spaghetti noodles

Shredded mozzarella cheese

Get those noodles boiling and set your can of spaghetti sauce on the counter.  Check on the spaghetti sauce periodically as if you’re cooking it. 

Slice the mushrooms in at least 1″ thick slices:


In a large skillet over medium heat, pour enough olive oil in to cover the bottom of the pan.  While the oil is heating, lightly whisk the egg and the water in a shallow container.  Mix the breadcrumbs and parmesan in a separate container.  Only batter what will fit in the pan–the breading will get soggy if it sits.  Dunk the ‘shroom in the egg wash first, then coat evenly in bread crumbs.  


See how in the egg container there are white spots? The mushrooms tended to resist moisture a bit.  Don’t worry about covering every square inch of the thing, but come close.  The natural moisture in the mushroom may attract the bread coating anyway. 

Fry in the oil until golden and crunchy (and delicious) looking.  It only takes about 2-3 minutes/side. 


Serve up the noodles, then the sauce, then the mushrooms, then the cheese.  Then enjoy. 


The Post of Many Parts will continue–perhaps with antelope stroganoff.  I am also 99% certain the sausage-wild rice-mushroom soup I made last night failed miserably (don’t boil off all the milk for 2 hours–bad idea).  I may post a photo just for your entertainment. 

A Post of Many Parts: Puffballs

I got a present from the in-laws last night:


That, my friends, is a puffball.  Not the poisonous kind, but the delicious kind.  I was really excited to get these because a) it’s fun to eat things larger than my head and b) I looooove mushrooms.


As you can see, I pretty much have the best in-laws ever.

As much as I love mushrooms, though, I knew I couldn’t eat all this at once–mainly because I was really jonesing for a wild rice burger.  What makes a wild rice burger better? Why, a big slab of mushroom on top of course.  So this is Part One of the Post of Many Parts: wild rice burgers with mushrooms.

The wild rice burger recipe I (mostly) used was found here.  Just follow the directions and while it’s cooking you can play with your mushrooms!

The first thing you have to do is make sure they won’t kill you.  Image

See how the inside is totally white and looks a bit like foam? It’s safe to eat.  Apparently the size also gives it away, but you really have to cut into it to make sure it’s alright.  Any gray/brown coloring, slime, or other weird junk and you’ll get sick so don’t eat it.  This one’s ok though, so I’m really excited to get going.

While you’re making your rice burgers, go ahead and cut nice-sized slabs of mushrooms to saute later.


Mercy me.  Pull those puppies off the pan and add a touch more oil (or butter) and throw the mushrooms on the skillet.  They’ll turn nice and golden while they’re cooking.


You know your mushrooms are done when they’re golden on both sides and a bit spongy.  Remove from heat and place on  your burger.  Add burger toppings like cheese (duh), ketchup, and mustard.  And then eat.  And then look forward to Part Two of the Post of Many Parts: Mushroom Parmesan.  Oh Bill.


(The mushroom shrinks up quite a bit so make sure to cut a nice, super thick slab).